Menu Plan Monday: April 30


Last week was interesting and had an effect on my menu plan. The first few days went very well, with new recipes that were eaten by everyone (Beef and Orange Stir Fry being the favorite.) A last minute change to our schedule on Wednesday resulted in picking up something quick for dinner on the way home, rather than making what I'd planned.

Then things got really crazy for a bit.

If you live in the Ottawa area, then you know about the massive wind storm that swept through on Thursday, knocking out power for many areas. In our area, we also lost water and ended up with a boil water order for several days, with the city health unit handing out drinking water at the community centre.

While the shingles of my roof were being spread out on our lawn, the trees of our neighbors yard crashed into hydro lines, and another neighbors fence flattened and broke off, we were some of the lucky people. I know of at least one house where the trees went through the roof.

At the time this was happening, I was over at Saunders Farm, cooking a roast beef dinner for 50 people. With no running water and no power. Thank goodness for propane and generators!

Carving roast beef by propane lamp.

Salad, assembled and eaten by candlelight.

We were fortunate that our power was restored late Thursday night, rather than the predicted Friday afternoon, but I still had to throw a few things out of my fridge. The chicken I had defrosted for Wednesday's dinner was quickly bbq'd before it could go bad in the fridge, and enjoyed on sandwiches for lunch Friday.

With all that excitement out of the way, we should be good for an uneventful week, following my menu plan.

Sunday: BBQ chicken Kabobs with corn on the cobb and bruschetta

Monday: Nachos

Tuesday: Spaghetti and meatballs


Thursday: Spinach, mushroom and sausage calzones with salad

Friday: Bacon, eggs, toast and hash browns, by request

That's my plan for the week, which I am sharing at Menu Plan Mondays.

1 comment:

Aline said...

Great job! I lived in Northern Vermont and know how winters can be. Cooking without power and eating by candle light. You prepared a great meal. Kudos

Thanks
Aline
recipe club